One-pot curry-spiced rice
Calorie controlled cooking spray
1 tablespoons, tikka masala
Brown basmati rice, dry
280 g, rinsed under cold running water
1 can(s), large, drained
Vegetable stock cube(s)
1 cube(s), to make 650ml stock
2 tablespoons, to serve
1 medium, cut into wedges, to serve
- Mist a large nonstick pan with cooking spray and fry the curry paste over a medium heat for 1 minute. Add the rice, cauliflower and chickpeas, then stir to combine.
- Pour in the hot vegetable stock, stir well, then bring the mixture to a boil. Reduce the heat, cover and simmer for 20 minutes. Remove from the heat and let stand, covered, for 5 minutes, until the liquid is completely absorbed and the cauliflower and rice are tender.
- Divide the rice between bowls, scatter over the coriander and serve with the lime wedges on the side.